A Great Day To Be A Dad
The day began with a visit to Chomp with Joe, Amy, Clarlie, and Alex and Michele and Tony (Amy's parents). Wow! All you can eat and we did a good job! Thank you Michele and Tony for the nice invite and time to share a special day!
Thought To Remember: I want to congratulate all the men out there who are working diligently to be good fathers whether they are stepfathers, or biological fathers or just spiritual fathers.
To Fullerton With Joe's Family
Tony has a new camera and he was testing it
Son Joe thinking about the first pass on the Sushi
Charlie and Mom (Courtesy of Michele)
Sue and Paul (Courtesy of Michele)
It's a big place (Courtesy of Michele)
One wine down (Courtesy of Michele)
PAul checks out Charlies artwork (Courtesy of Michele)
"I am so cute" (Courtesy of Michele)
Ah (Courtesy of Michele)
Michele is the family photographer and she gives Tony a few pointers
We hit the buffet with gusto
Sue finds the veggie plates
Sea food... When we see food we eat it!
The Teppan Man is working hard
Did You Know? - Teppanyaki (鉄板焼き teppan-yaki?) is a style of Japanese cuisine that uses an iron griddle to cook food. The word teppanyaki is derived from teppan (鉄板), which means iron plate, and yaki (焼き), which means grilled, broiled, or pan-fried. In Japan, teppanyaki refers to dishes cooked using an iron plate, including steak, shrimp, okonomiyaki, yakisoba, and monjayaki.
Modern teppanyaki grills are typically propane-heated flat surface grills and are widely used to cook food in front of guests at restaurants. Teppanyaki grills are commonly confused with the hibachi barbecue grill, which has a charcoal or gas flame and is made with an open grate design.
With a solid griddle type cook surface, the teppanyaki is more suitable for smaller ingredients, such as rice, egg, and finely chopped vegetables.
The originator of the teppanyaki-style steakhouse is the Japanese restaurant chain Misono, which introduced the concept of cooking Western-influenced food on a teppan in Japan in 1945.[2] They soon found the cuisine was less popular with the Japanese than it was with foreigners, who enjoyed both watching the skilled maneuvers of the chefs preparing the food as well as the cuisine itself, which is somewhat more familiar than more traditional Japanese dishes. As the restaurants became popular as tourist spots with non-Japanese, the chain increased the performance aspect of the chef's preparation, such as stacking onion slices to produce a flaming onion volcano.
Not that us men noticed but we did have dancers for entertainment
"Yes we did!:
Joe set aside his crayolas to watch the dancers...
Amy and Charlie checking something out
Alex is doing good at staying between the lines
Amy always has a smile and is delightful to be with....
Joe gets the camera ready
"Hey Alex... Where do we put in the film???"
After Lunch/Brunch We Headed To The Newport Harbor Elks
We met up with Hans and Kerstin
OK! We got the Chef with us now!
Hans takes a photo so Paul can be in the picture
Hans is learning Spanish
Our new friends takes a group picture... Pretty good
Jerry Benton is playing so the dancing is excellent
He can sing anything and play anything... An amazing entertainer
Off To Santa Ana Elks For The Jam Session
The agapanthus are in bloom
Bob and Sandy arrive
The entrance to thre Elks is quite floral
Plumeria are in full swing
Reserved but where was everyone???
Bob and Robin joined us... Yeah!
Bob explains about his new doo!
Out dancing... A good thing!
Lean to the left.... Lean to the right....
Stand up... Sit down... Fight fight fight
Donna and Bob show us how it is done
Taken with a high speed camera so we will not see the blur
Time to rest
Donna and Sue always make for a happy time
"He did what???"
Learning how to whistle... Robin is the champ
"Put your fingers like this"
"Watch me!"
"I am afraid I might blow a tooth out!"
"Heck.. I will just sample my wine!
See you later....
Paul is getting old.... Heading for home at 9:00 pm
